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Chicken Noodle Soup with Chickpeas

Chicken Noodle Soup with Chickpeas

Olive oil
4 oz. thin spaghetti broken into small pieces
1 carrot, thinly sliced
2 T. minced garlic
1 t. ground cumin
¼ t. ground cinnamon
¾ c. chopped fresh cilantro or parsley
4 c. chicken broth
1 (15-oz.) can chickpeas, drained and rinsed
1 (15-oz.) can diced tomatoes
Salt, black pepper
1 lb. skinless, boneless chicken tenders, thinly sliced

  1. Drizzle olive oil in large pot and put over medium heat.
  2. Add spaghetti and cook stirring, until lightly toasted, about 1-2 minutes.
  3. Add carrot, garlic, cumin, cinnamon and half cilantro, cook, stirring for about 1 minutes.
  4. Stir in broth, chickpeas, diced tomatoes, 1 c. water, salt and pepper to taste.
  5. Cover and bring to a simmer, then reduce heat to low and cook until spaghetti is just tender, 6-8 minutes.
  6. Season chicken and add to soup.
  7. Simmer until cooked through, 2-3 minutes.
  8. Add remaining cilantro and season to taste.
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